Thursday, May 19, 2011
Good evening, all of you faithful readers of my blog. I have an original recipe! I know I'm getting really bold. I was reading a peanut butter bread maker recipe and after the first peanut butter bread recipe I tried. I thought to myself "why not try Nutella, and change it up a bit!" So, That's exactly what I did. I also set my bread machine on delay timer, so I can wake up to "hopefully" a wonderful loaf of bread in the morning. If not, we're having cereal. I won't make you be the guinea pig... I'll make my kids be the guinea pig ;) don't you think that's a better idea anyways. I do :D
Well, with that said, this should be a yummy bread if all goes according to plan. :)
This is my experiment. Cross your fingers it comes out yummy!
1 cup warm 75F-85F water + 1 Tbsp
2/3 cup Nutella spread (hazelnut and chocolate) or substitute equivalent peanut butter.
2 1/4 cup bread flour (I used unbleached high quality flour)
3/4 cup quick, old fashioned oats
3 Tbsp brown sugar
1 tsp salt
2 1/4 tsp active dry yeast
Add ingredients in order of listing to bread machine. Set settings to 1 1/2 pound loaf, medium crust. Delay if you so desire, or start.
This is a smaller loaf than my other one's, next time I will probably add an extra cup of flour to see how it turns out. It has a nice chocolaty flavor and a slight nut flavor. It's very tasty. The texture is so nice and slightly dense. It I think actually works as a breakfast bread. Those of you who buy Nutella, I think it takes the mess out of adding it to the bread. It is very tasty and so yummy. Enjoy! :)
Tonights dinner was a kind of like the saying "when life gives you lemons make lemonaid", kind of night. I wanted to use up a pound of ground beef. I decided I would either make my enchirito's or Tacos. The consensus of the house was Tacos. So I started making tacos. I had purchased a big taco dinner kit, a couple of weeks ago. I was going to use that. Well, the kit came with two packages of 10 tacos, 2 pkg taco seasoning, and two taco sauce packages. I was so excited to have everything I needed. Then I pulled out the taco shells to bake them in the oven, and they are all CRACKED! I just really dislike that... don't you?!
Well, I informed the boys no taco's tonight. They started asking why after I got them excited about dinner. So, I told them nevermind, we would have taco salad instead. I quickly added a few other ingredients, cooked the broken shells and made a delicious thrown together, last minute salad. I had two helpings with extra greens. It was so tasty :)
1 lb ground beef
1 can Rotel tomatoes with green chili's
1 can refried beans with green chili's and lime
1 pkg taco seasoning with instructed water
1 pkg taco sauce
1 bag mixed salad greens
4 cups spinach
10-20 crushed or broken taco shells
Brown ground beef. Then make the taco meat per package instructions, adding water, and taco seasoning to the browned ground beef. After the taco meat is made, add the refried beans, and Rotel tomatoes. Stir to combine.
While the refried beans, taco meat, and Rotel tomato's are heating through, place the taco shells in preheated oven (per package directions), and mix together the mixed salad greens and spinach in a large bowl. set aside
Once the taco meat mixture is heated through remove from burner and turn off stove. Remove the taco shells from the oven (heating them), then start layering your salad.
On each plate, place a generous portion of salad greens/spinach mixture. Then top with taco meat mixture. Sprinkle with cheese and a dollop of sour cream. Next sprinkle some taco sauce around the top of the salad, then sprinkle the warmed broken taco shells on top. Larger pieces can be placed around the edge for scooping the salad. Serve warm.
Verdict: I loved it! I really liked the salad. I have some leftover salad mix and taco meat, I will be eating that for lunch tomorrow. :)
Wednesday, May 18, 2011
This recipe again came from the WestBend recipe website. It was originally Cinnamon Oatmeal Raisin Bread. But my kids don't really like raisins. So, I decided not to add them. It was FABULOUS! My kids ate the whole loaf of bread this morning, and then complained when it was all gone. Now that is what I call a successful loaf of bread. Wouldn't you? This one is super easy to make. I again set my bread maker on delay, and had a nice warm loaf of bread in the bread maker when I got up this morning. The morning was slower than usual, we even had some scrambled eggs with our breakfast bread, with a small glass of juice. All in all I'd say it was a HUGE success. I hope you enjoy this as much as we did. I'm on my second loaf in my bread maker, and I may have a third before today is over.
10 oz (1 1/4 cup) milk, 75-85F (I warmed mine on beverage setting in the microwave)
2 Tbsp butter or margarine (use room temperature)
3 cups bread flour
3/4 cup oats, quick or old fashioned
2-4 Tbsp brown sugar, packed ( I didn't pack mine and I pinched it on top to create a nice fluffy layer of sugar on top of the oats.)
1 1/2 tsp salt
1 1/4 tsp ground cinnamon (I added about 1 1/2 tsp ground cinnamon)
2 1/4 tsp active dry yeast or 1 1/2 tsp bread machine/fast rise yeast
*1/2 cup raisins (I didn't add, optional)
1. Add liquid ingredients and butter to bread pan.
2. Add all dry ingredients, except yeast, to bread pan. Tap pan to settle dry ingredients and then level, pushing some of the dry ingredients to the corners. Lock pan into bread machine.
3. Make an indention in center of dry ingredients fill with yeast.
4. Select desired setting (1 1/2 loaf, medium crust). Program timer, if necessary. Turn bread maker on. Add raisins when alert sounds during the knead cycle. When bread is done, turn bread maker off and, using oven mitts. unlock and remove the bread pan and cool on rack before slicing.
*** SPECIAL TIP: To make raisin bread overnight or without being present to add the raisins, follow steps 1-3 above. Then place raisins around the outside edge of pan. on top of dry ingredients, away from the yeast. Do not add to raisins to the water in pan as the raisins will absorb too much liquid and a poor loaf of bread will be obtained. Continue with step 4.
Verdict! DELICIOUS!!! WE loved it! I'm making my second loaf today. Will most likely make another loaf before the day is through. Enjoy! We do!
Tuesday, May 17, 2011
Again I found this on the WestBend website for 1 1/2 lb bread recipes. I love being able to find cool recipes online. This recipe was I think so far one of my favorite bread machine bread recipes. It came out pretty close to perfect. So soft in the center and not too browned on the crust. (no I didn't cut my self this time) :) Small miracles I know. I'll take them every day and twice on Sundays. Again I set this recipe on delay and went to bed. (I don't know why it took me so long to use that feature.) I LOVE IT!
7 1/2 oz (3/4 +3 Tbsp) water, 75-85F
3 Tbsp honey
2 Tbsp butter or margarine
2 cups bread flour
1 cup oats, quick or old fashioned
2 Tbsp dry milk
1 1/4 tsp salt
2 tsp active dry yeast or 1 1/2 tsp bread machine/fast rise yeast
1. Add liquid ingredients and butter to bread pan.
2. Add all dry ingredients, except yeast to bread pan. tap pan to settle dry ingredients and then level, pushing some of them into the corners. Lock pan into bread maker.
3. Make an indentation in center of dry ingredients fill with yeast. Select desired setting. Program timer, if necessary. Turn bread maker on. When bread is done, turn bread maker off and, using oven mitts, unlock and remove the bread pan. Shake bread out of pan and cool on rack before slicing. (or you can be like me and slice it hot and enjoy! :))
A definite make at my house again. I loved it, even if the kids weren't too thrilled with it this morning. My husband and I loved it. They don't have to eat it... That's more for me, and I love my CARBS!
Monday, May 16, 2011
I had several banana's that were turning a yucky brown color, I was almost going to throw them out. Then I found this recipe, and I thought it would be wonderful! I needed a treat for my kids lunches, and I wanted something that was healthier than store bought cookies, and not chocolate chip, as I didn't have any of those. This was perfect!
My two younger children helped making them. They really enjoyed sifting the flour, mashing the banana's and adding the oats to the mixture. It was fun having them help.
1 1/2 cups sifted all-purpose flour
1/2 tsp baking soda
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
3/4 cup shortening
1 cup white sugar
1 cup mashed potatoes
1 3/4 cup quick cooking oats
1/2 cup chopped nuts (optional)
Preheat oven to 400F (200C)
In a separate medium bowl, sift together the flour, baking soda, salt, nutmeg and cinnamon.
Cream together the shortening and sugar, beat until light and fluffy (about 3 to 5 minutes) scraping sides. Add egg, banana, oatmeal and nuts (optional). Mix well.
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet
Bake at 400F for 10-15 minutes (depending on your oven) check after 9 minutes to add further time.
Cool on wire rack, store in closed container.
SO YUMMY, they are soft and moist. They taste like banana bread. but in the convenience of a cookie.
I added slivered honey roasted almonds.
Tonights recipe is not exactly home made in the scratch form, but home made none the less. I was hitting a brain wall... I couldn't decide what to make for dinner. Then I read a recipe for chicken corn pot pie. I was going to use canned chicken, and a can of corn and a can of cream of chicken soup that it called for. But then I realized that I had a couple of cans of chicken corn chowder from Campbell's chunky. I thought, at least there are more veggies in that then in the recipe. So here is what I did. and it smells and looks wonderful.
2 cans chicken corn chowder (Campbell's chunky soup)
1 pkg corn muffin mix
1/3 cup milk
1/2 cup shredded cheese
Preheat oven to 400F. In a pie dish or medium casserole dish, pour the corn chowder in the pan. Then mix the corn muffin mix together with the milk and egg (follow package directions). Then before you spread on the corn muffin mix, sprinkle some of the shredded cheese on top of the corn chowder. Then spoon on top of the cheese the corn muffin mix. Then spread with back of spoon.
Bake 30 minutes until corn muffin mix on top turns light brown. Once it's removed from the oven sprinkle more cheese on top and let it melt.
I know what you must be thinking... Peanut butter bread... HUH!? Well, yeah. I thought it would be nice to have bread nice and warm when my kids got up this morning for school. I made this in my bread maker. I set the delay function and it cooked while I slept. Cool huh? I think so. :) Well, It was hard to sleep when it was baking, the smell woke me up a couple of times. But oh did it may my morning so much easier. EASIER... yes that is what I said. I got up at 7am which is 30 minutes later than normal. I woke the boys up and said I had breakfast ready, all they needed to do was get dressed quickly and come down stairs for some hot fresh peanut butter bread. That did it. No yelling, no screaming, no fighting. The boys came down stairs, and I had slices of bread waiting for them. They said it didn't taste like peanut butter, so they wanted peanut butter on top, a few wanted jelly. But, I was so happy. It was such a nicer morning getting everyone ready for school. Especially since it's so close to the end of the school year, no one wants to get out of bed. (not even me). I also felt like a "Wonder MOM" because my kids had a high protein breakfast with not a lot of mess or clean up. I just hope after school goes as smoothly as before school.
I got this recipe from West Bend (which is the brand of bread maker I have). I could not find my bread maker recipe book (i've had it for 13 years). I was disappointed because I have used it so often, that I really wanted to find a yummy breakfast bread to make for the morning. So, I was so grateful that they have recipes on their website. It saved me from having a heart attack and tearing the house apart at 11pm at night.
8 oz (1 cup) water, 80 degrees F
1/2 cup peanut butter, creamy, crunchy or sunflower
1 Tbsp honey
2 3/4 cup bread flour
2 Tbsp sugar
1/2 tsp salt
2 1/2 tsp active dry yeast or 1 1/2 tsp bread machine yeast
1. Add liquid ingredients and butter to pan.
2. Add all dry ingredients, except yeast to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into the corners. Lock pan into bread maker.
3. Make a well in the center of the dry ingredients; add yeast. close the bread maker door.
Program for recommended select setting BASIC WHITE (1, 2, 3). Program timer if being used. Turn bread maker on. When done, turn off, unlock pan, and remove with oven mitts. Shake bread out of pan and cool on rack before slicing.
I set mine with a 3 hour delay since I was up at 11pm putting the ingredients in the pan. This would make great bread for sandwiches for the kids school lunches, or even for french toast. I ate mine with jelly and not toasted. This is a great addition to my families bread recipes. Enjoy!